Mini Ricotta Meatballs with Herbed Tomato Sauce

A meatball recipe worth repeating! These mini ricotta meatballs are moist and delicious! This recipe is an original from Chef Paulette in Nashville!


  • Meatballs:
  • 1 lb. ground chuck
  • 1/2 lb. sausage
  • 1 egg
  • 1/2 lb. ricotta cheese
  • 1/2 cup grated Parmesan or Pecorino
  • Handful of fresh parsley, minced
  • Salt and pepper to taste.
  • Tomato Sauce:
  • 23 T. olive oil
  • 1 small onion, diced
  • 1/4 cup white wine
  • 1 28 ounce can crushed tomatoes
  • 23 sprigs fresh oregano, minced
  • 23 sprigs mint or parsley, minced


  1. Meatballs:
  2. Preheat oven to 375 degrees.
  3. In a medium mixing bowl, combine all ingredients. Mix well but do not overwork the meat…your meatballs will end up too dense!
  4. Season well with salt and pepper. (about 1 t. salt and 1/2 t. pepper per recipe)
  5. Line baking sheet with foil.
  6. Form meatballs into a size just smaller than a golf ball, approx. 1″-1 1/4″ wide.
  7. Place them on sheet an inch or so apart.
  8. Bake about 20 minutes.
  9. Add to tomato sauce, and let simmer for 10-15 minutes.
  10. Herbed Tomato Sauce:
  11. Heat olive oil in medium saucepan. Add onion and cook until softened, about 3-4 minutes.
  12. Add wine and let it evaporate.
  13. Add tomatoes and stir.
  14. Season with salt and pepper.
  15. Add herbs.
  16. Simmer for 15 minutes.
  17. Add meatballs and simmer for another 10-15 minutes.


I doubled the recipe so we’d have plenty of leftovers. You can freeze the meatballs in the sauce and have another meal ready to go!
I also increased the amount of fresh herbs. You can add these to taste.

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